Spring brings warmer days and the excitement of fresh vegetables ready to be picked. But which ones are ready, and when? Knowing when different cool-weather crops are ready can help you plan for an early harvest.
Cool-Weather Spring Vegetables to Sow and Grow
As spring gardening begins, focus on cool-weather crops that do well in mild temperatures. These include peas, lettuce, kohlrabi, and kale. They are ready to grow before the summer heat hits.
Peas are perfect for spring, loving the cooler weather. There are two types: garden peas for shelling, and edible-pod varieties like snow peas and sugar snap peas. Plant peas early in spring, 4-6 weeks before the last frost. They take 54-72 days to mature, with younger peas tasting sweeter. Top choices include Snowflake, Daybreak, and Wando, and heirlooms like Amish Snap and Green Arrow.
Lettuce is great for spring gardens, being easy to grow and pest-resistant. It comes in many colors and fits well in small spaces. Plant lettuce two weeks before the last frost, 1/4-1/2 inch deep, 2 inches apart. Favorites are Buttercrunch, Green Ice, and Little Caesar, with heirlooms like Amish Deer Tongue adding unique flavors.
Kohlrabi looks odd but tastes great, being part of the brassica vegetable family. It can handle light frost. Sow kohlrabi a month before the last frost, 1/2 inch deep, 3 inches apart. It matures in 6-7 weeks, tasting best at 2-4 inches in diameter. Popular types are Express Forcer and Kolpack, and Blaro and Rapid.
Chard, or Swiss chard, is easy to grow and tastes wonderful. It does well in cool weather and shade, adding color to the garden. Plant chard before the last frost, 1/2-3/4 inch deep, about 8-10 seeds per foot. Harvest the outer leaves when 6-8 inches tall, cutting just above the ground. Favorites are Bright Lights, Burgundy, and Perpetual, with heirlooms like Fordhook Giant offering more flavors.
Kale is a tough, cool-weather vegetable that excels in spring. It's full of nutrients like calcium and vitamins A, B, and C. Kale tastes sweeter in cooler weather. Plant kale 1/4-1/2 inch deep in full sun or shade when the soil can be worked. Thin seedlings to 8-12 inches apart for a continuous harvest. Top varieties include Redbor, Winterbor, and Blue Curled Vates, with heirlooms like Dwarf Blue Curled adding variety.
What Vegetables Are Ready to Pick in Spring
As days get longer and temperatures rise, gardeners look forward to the first spring crops. Cool-weather veggies can be planted early, and some are ready to harvest soon. Knowing when to plant and when to pick spring veggies helps gardeners get the most from their early garden.
Radishes are among the first to mature, ready in just three weeks. Leafy greens like lettuce, spinach, and kale follow closely, taking 4-6 weeks to be picked. Peas, broccoli, and cauliflower are also quick to produce, perfect for early spring eating.
Planting fast-growing veggies like radishes and lettuce allows for a longer harvest. Carrots take about two months to be ready, while snow peas and sugar snap peas need 6-8 weeks. Broccoli and cauliflower might bolt in summer heat, making spring the best time to enjoy them.
Other spring veggies ready early include:
- Radishes
- Lettuce
- Spinach
- Kale
- Peas
- Broccoli
- Cauliflower
- Green onions
- Snow peas
- Sugar snap peas
By planning with a mix of spring veggies, gardeners can enjoy a steady supply of fresh produce before summer starts.
Spring Gardening Tips and Techniques
Getting ready for a great spring vegetable garden means paying attention to important tips and techniques. First, know your local frost dates and gardening zone to plan when to plant. Start seeds indoors 4-8 weeks before the last frost for cool-weather crops like broccoli, cauliflower, and onions.
When moving seedlings outside, make sure to "harden them off" by slowly getting them used to the outdoors over 1-2 weeks. This helps prevent shock and makes sure your plants do well outside. For fast-growing crops like peas, radishes, and lettuce, planting them directly in the ground works best.
It's important to feed and water your garden often, even when it's cool in the spring. Keep an eye on the weather and protect your young plants from late frosts to make sure you have a good spring harvest.
Key Spring Gardening Tips
- Know your local frost dates and gardening zone for the best planting times
- Start seeds indoors 4-8 weeks before the last frost for a jump start on cool-weather crops
- Harden off transplants by slowly getting them used to the outdoors
- Direct sow quick-growing crops like peas, radishes, and lettuce
- Fertilize and water often, even when it's cool in spring
- Protect young plants from late spring frosts
By using these spring gardening tips and techniques, you'll be on your way to a successful and abundant vegetable harvest.
Beyond Spring Greens: Perennial Vegetables
Don't just focus on cool-weather annuals like lettuce and peas. Perennial vegetables are a great choice too. They come back every year, giving you a steady harvest with little work. Adding these perennials to your spring garden makes it more diverse, nutritious, and productive over time.
Asparagus and rhubarb are great for spring and come back year after year. The first asparagus harvest is in the second year. A single asparagus crown can produce about 1/2 lb. of spears annually, as noted in a MOTHER EARTH NEWS article from April 2012.
Other perennials include artichokes, horseradish, and various herbs. Good King Henry can be shared in early spring and should be about 2 feet apart. Horseradish prefers moist soil in sun or shade. Rhubarb needs dividing and sharing every five years to keep it from getting too crowded.
Perennial vegetables are perfect for edible landscaping, combining beauty with function. In 2000, Jonathan Bates and Eric Toensmeier ordered seeds from companies like B & T World Seeds. This company offers over 18,000 species and varieties of seeds.
Look into the many perennial options to make your spring garden more interesting. Plants like sunchokes, groundnuts, fuki, and Good King Henry are easy to care for and offer a tasty harvest.
Conclusion
Spring brings fresh, tasty vegetables ready to be picked. Crops like peas, lettuce, kale, spinach, broccoli, and radishes love the mild spring weather. They grow fast before summer heat comes. By planning when to plant and using both direct sowing and transplanting, gardeners can pick vegetables all spring.
Trying out perennials like asparagus and rhubarb can add more to your spring garden. With good planning and methods, your spring garden can give you lots of fresh, healthy food to start the season. Whether it's quick-growing radishes or the long-awaited asparagus, there's a wide variety for the early harvest.
The spring season is full of chances for gardeners who pay attention. Knowing how different spring vegetables grow and when they're ready can lead to a big, tasty harvest. This way, you can enjoy the best of the season as it begins.
